How To Make Red Pesto Scalloped Potatoes - By One Kitchen Episode 658

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often cheaper.

red pesto

🥗Healthier: homemade basil pesto

💰Cheaper: store-bought green pesto

Homemade basil pesto can be fresher and lower in calories.

Peel the potatoes and place them in a large pot of cold water.

Bring the pot to a boil and let the potatoes boil for 15 minutes.

Remove the water from the pot after boiling the potatoes.

In a separate bowl, combine a generous amount of sour cream with red pesto and mix well.

Add a lot of salt and black pepper to the sour cream mixture and stir to combine.

Dissolve two broth cubes in about 100 ml of boiled water and add it to the mixture.

Add heavy cream to the mixture and mix until well combined.

Slice the boiled potatoes into thick slices while they are still hot, being careful with your fingers.

Place the sliced potatoes into an ovenproof dish.

Pour the sour cream and pesto mixture over the sliced potatoes.

Bake in a convection oven at 170°C (or 190°C if not using convection) for about 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens